Bao Buns by Rich Lum

Rich Lum

Lite and fluffy buns

1 Packet of Active Dry Yeast

2 Tablespoons Sugar

½ teaspoon Baking Powder

¼ teaspoon Salt

⅓ Cup Warm Milk

½ Cup Warm Water

2 Tablespoons Vegetable Oil

2.5 Cups AP Flour

2 additional Tablespoons Sugar

In a stand mixer...

Add the Dry Yeast, Water, Milk, 2 Tablespoons Sugar

Whisk to dissolve the Yeast and Sugar

Let sit for 8 to 10 minutes to activate the yeast

After the Yeast has been activated....

Add the Vegetable Oil, 2 Tablespoons Sugar, Salt, Baking Powder and Flour

With the Dough Hook attached start the mixer on Low Speed. As the ingredients begin to incorporate increase the speed to Medium. Continue to kneed the dough for 3 to 4 minutes. The dough should pull away from the sides and should be soft and elastic.

Remove the dough from the hook and form a ball.

Return the dough to the bowl and cover with Plastic Wrap

Set in a warm draft free place. .....I usually put the oven on warm for about 20 seconds then shut it off before putting the bowl in. I also turn on the light for added heat

Allow the dough to Double in size...it may take up to 2 hours

Turn the dough out onto your work surface. Stretch the dough into an 8x8” square and press down on the dough to flatten

Roll the dough to a ¼” thickness.

Cut the dough into 3.5” rounds using a cookie cutter. Gather the remaining dough and set aside.

Brush the rounds with veggie oil and fold in half. Roll each one slightly.

Place the buns into your parchment lined steamer and place the lid on. Let them rest for 30 minutes

Roll out the remaining dough and repeat the above steps

After resting the buns turn on the heat to your steamer. When the water begins to boil put the bun pans on top.

Steam the buns for 8 to 10 minutes

Remove the buns

They are ready to enjoy

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